Levy Restaurants Adds New York Flair With Addition Of Executive Chef Engstrom

by
TMS Media Relations | Jan 10, 2014

FORT WORTH, Texas (Jan. 10, 2014) – Texas Motor Speedway may be more than 1,500 miles from New York City, but the culinary delights of one of the country’s most gastronomically diverse cities will soon be found at Texas’ largest sports venue with the addition of new Levy Restaurants Executive Chef Lincoln Engstrom.

Chef Engstrom, a native of Brooklyn, N.Y., arrives to Texas Motor Speedway with a wealth of experience serving at some of New York’s most recognized eateries. He joins Levy Restaurants after recently relocating to the Dallas/Fort Worth area, where he worked with Wolfgang Puck Catering in opening the Museum Café at the Perot Museum of Nature and Science in Dallas.

“I’m very excited about the opportunity,” Chef Engstrom said. “Texas Motor Speedway is obviously very unique in that it has The Speedway Club and this is a unique event space. I hope to wow both the fans and Speedway Club members.”

Chef Engstrom made his entrance into the culinary field as Bloomingdale’s restaurant division manager in 1982 and flourished. He went on to work at renowned New York restaurants such as Gotham Bar & Grill, River Café, Café Rakel, Bowery Bar, Times Square Café and My Favorite Bistro. He transitioned to serving larger groups when he joined Restaurant Associates and handled high-profile accounts and satisfied the taste buds of visitors to New York City’s famed American Museum of Natural History. His work with large banquets continued at HBO’s East Coast headquarters where he oversaw its special events, executive dining rooms and two upscale employee cafés.

His arrival to Levy Restaurants comes at a time where the organization garnered national attention for creating some of the most unique concession stand menu items served at a sporting venue.

Continuing to follow in the creative culinary footsteps is a challenge that Chef Engstrom is ready to conquer.

“We are certainly working hard to come up with a ‘wow’ item for the Texas 500 weekend,” Chef Engstrom said. “Creating something new and inventive is challenging and we are hopeful that the fans will enjoy what we have in store this season.”